We have the biggest Lemon tree in our garden and, at least 10 months of the year, it is full of big, yellow, tasty lemons! We were so excited when we moved in and I couldn’t wait to start cooking with them.
After doing loads of pancakes with freshly squeezed lemon juice on and a few lemon meringue pies, I ran out of ideas. Then my friend gave me a Lemoncello (below) recipe and I was away! Someone else recommended cutting the lemons up into cubes and freezing them. This has worked brilliantly as it gives you an ice cube and a slice of lemon at the same time. I have tried the recipes below and the carrots are a favourite in our house. Has all these recipes cleared our lemons? No, I still take several crates full to the shop to give them away to our customers!!!
1 (750-ml) bottle vodka
3 ½ cups water
2 ½ cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peel in a 2-quart container. Pour the vodka over the peel and cover with plastic wrap. Steep the lemon peel in the vodka for 4 days at room temperature. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves; about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the Limoncello through a mesh strainer. Discard the peel. Transfer the Limoncello in bottles. Seal the bottles and refrigerate until cold; at least 4 hours and up to 1 month.
Gnocchi and Asparagus in Sage and Lemon Butter
80g salted butter
2 cloves of garlic
1 bunch of fresh sage
Salt and pepper
Medium bunch asparagus
50g parmesan cheese (grated)
Boil a large pan of salted water. Meanwhile heat a frying pan and add the butter. Add garlic and sage and cook for 1 minute. Add lemon juice and zest and seasoning. Remove from heat. Place gnocchi and asparagus into boiling water and cook for 2-3 minutes until the gnocchi rises to the top of the water. Strain well and gently tip into frying pan and gently toss together without reheating. Serve with sprinkled parmesan.
2 fresh lemons
Peel and slice carrots and cook until just firm. Melt butter in pan until just runny, add juice from the lemons and stir. Add carrots and stir until coated with sauce. Serve immediately.
2 large egg yolks
1/3 cup + 2tsp granulated sugar
1½ ounces lemon juice (from 1-2 lemons)
1 tsp finely grated lemon zest
Pinch of salt
4 tblsp unsalted butter, softened
Choose a small saucepan. Place the egg yolks and sugar in the pan and whisk until well blended. Turn the heat on medium-low under the saucepan and stir in the lemon juice, lemon zest and salt. Cook over medium-low heat, stirring constantly, for a couple of minutes. Stir in the butter, 1 tablespoon at a time and continue to cook until very thick, glossy and opaque. (You may find that you get a foamy white top layer that doesn’t seem to want to blend in.)
Mango and Lemon Brulee
225ml mango juice
300ml double cream
6 tbsp lemon curd
Peel the outer skin of the mango, then with a knife carefully cut the flesh away from the stone. Chop the flesh and divide between four dessert glasses. Pour over the mango juice. Lightly whip the cream until it holds its shape, fold in 4 tbsp of lemon curd and gently scoop on top of the flesh. Drizzle remaining lemon curd over the mixture.
Lemon Drop Scones
115g whole meal flour
1 tsp baking of powder
¼ tsp salt
6 tbsp skimmed milk
In the bowl, mix the flour, baking powder and salt together. Add the butter, fructose and beaten egg. Grate the rind from the lemons and squeeze the juice into the mixture. Add some milk a bit at a time to the mixture until it makes a thick batter. Finally add the rind to the mixture. Cook on a griddle or grease a tray and heat in the oven until really hot and then drop the mixture in spoonfuls and cook oven 220ºC immediately. Drop scones are best eaten hot, but can also be eaten cold with butter.
Lemon Frozen Yogurt
100g caster sugar
142ml pot whipping cream
200g low fat vanilla or plain yogurt
Scrub the lemons, cut off the tops and scoop the flesh and juice into a saucepan, but remove pips and heat gently with the sugar. Simmer for 2 minutes, then remove from heat and allow to cool. Stir in cream. Whisk in yogurt and turn into a rigid container and freeze for 2 hours. Remove from freezer and break up the ice crystals. Scoop into lemon shells and return to freezer until solid.